Peach Shortcake Muffins

This muffin is more of a snack time muffin than a breakfast muffin. The children all love to come home from school to the aroma of these just pulled fresh from the oven. The ground ginger gives them a wee bite that is part of what makes them so good! This recipe hails from the Robin Hood Baking Festival cookbook that I won in our local fair many years ago. We use it regularly. Today's batch actually has mango and cranberries in it.

 Peach Shortcake Muffins

1 2/3 cups all purpose flour (I will substitute the 2/3 cup with whole wheat flour)
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground ginger
6 Tbsp butter or margarine
1 cup milk
1 2/3 cups coarsely chopped peaches

Topping
2 Tbsp granulated sugar
1/2 tsp cinnamon

Combine first five ingredients in a large bowl. Cut in butter with pastry blender until crumbly. Add milk and peaches, stirring just until blended. Spoon batter into prepared muffin pan.

Topping: Combine sugar and cinnamon. Sprinkle over muffins. Bake for 20 to 25 minutes or until top springs back when lightly touched.

Variation: You can replace the peaches with fresh strawberries, mangoes or other fruits as you wish.

Enjoy!